Sooji veggie muffins
Sooji veggie muffins, from above
VegIndia

Sooji veggie muffins

Rava batter in a muffin tin. Handvo, in a party hat.

40 minTime
7 gProtein each
mildSpice
From steamer to oven1 chapter · 1 min read

Make it your way

Grandma's wayEggless semolina muffins packed with vegetables and cheese.
The original
202kcalsame
7 gproteinsame
2 gfibresame
40minutessame

Rava muffins, lunchbox size.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Rava (semolina)1 cup fine semolina
Curd (plain yogurt, natural yoghurt)¾ cup plain yoghurt
Water¼ cup
Salt½ tsp
Carrot1 small, grated
Sweet corn kernels (corn kernels)⅓ cup
Capsicum (green capsicum, green bell pepper)finely chopped
Green peas¼ cup
Processed cheese (american cheese)½ cup grated
Cooking oil (vegetable oil)2 tbsp
Baking soda (bicarb soda, bicarbonate of soda)¼ tsp
Baking powder1 tsp

Method

5 steps
  1. 1Mix the rava, yoghurt, water and salt and rest 15 minutes.
  2. 2Heat the oven to 180 C and oil a 12 hole muffin tin. Stir the vegetables, half the cheese and the oil into the batter.
  3. 3Stir in the baking soda and baking powder, divide quickly between the moulds and top with the remaining cheese.
  4. 4Bake 20 to 22 minutes.
  5. 5Cool 5 minutes before unmoulding.
Serve it like this

Pack two muffins with a small pot of green chutney or ketchup for dipping.

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Make it a meal

What goes with Sooji veggie muffins: a bread or rice, a side, something to drink and something sweet.

With a main Green chutney chicken rice bowl45 min
On the side Indian style tomato soup40 min
On the side Onion tomato masala base75 min
A little snack Fruit chaat10 min
To drink Banana milkshake5 min
To drink Masala chai10 min
Something sweet Sweet corn kheer35 min
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